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cooking.nytimes.com
This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The easiest way to serve philly cheesesteaks to a crowd.
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The cooking method for this risotto is not traditional, but even without constant stirring the result is excellent. The flavors of grated cheeses vary. Start with 1/3 cup, and then add more if desired. Serve risotto in 1-cup portions as a side dish or larger portions as a main dish. A pinot grigio or sauvignon blanc wine would make a lovely accompaniment.
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The flavors of shrimp, green olives, rice, and fresh orange mingle in these individual parchment packets that make serving a breeze.
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A mix of winter root vegetables, including rutabaga, parsnips, and carrots, are simmered in the slow cooker to make this tasty Paleo soup.
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Black-eyed peas are a surprise ingredient in this skillet supper with Italian flavors of sausage, tomatoes, and whole-wheat spaghetti cooked together and topped with Parmesan cheese.
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Beer nicely cuts the richness of the bacon and cheddar in this stuffing recipe.
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